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Sunday, May 4, 2008

Fresh Tapioca Cake

This is a spongy & soft type of tapioca cake unlike the typical Malay bingka - quite a surprise to many, how tapioca can be turned to soft cake version. I've got this recipe from and have also shared the recipe in MR which have been tested with successful result by others.

By: Roz@HomeKreation
INGREDIENTS (9" x 9" square):
1½ cup Butter
1½ cup Caster Sugar
5 Eggs
1½ cup Plain Flour*
2 tsp Baking Powder* (*mix)
½ cup Condensed Milk
3 cup grated fresh Tapioca - leave in sieve to drip excess juice
1 tbsp Vanilla Essence
Few drops Yellow coloring - optional

1. Beat butter & sugar until fluffy.
Add in egg one by one while beating.
Add in flour gradually mix well.
Add in condensed milk, vanilla essence, yellow coloring & grated tapioca, mix well each addition.
2. Bake 180C for 45-50 minutes until well cooked.

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